Here’s a delicious recipe for Caramel Brownie Cheesecake:
Ingredients:
Brownie Layer:
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Cheesecake Layer:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
Brownie Layer:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare Brownie Batter: In a large saucepan, melt the butter over medium heat. Remove from heat and stir in the sugar, eggs, and vanilla until well combined. Add the flour, cocoa powder, and salt, mixing until smooth. Fold in the chocolate chips.
- Bake Brownie Layer: Pour the brownie batter into the prepared pan and spread it evenly. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with moist crumbs. Remove from the oven and let it cool slightly.
Cheesecake Layer:
- Reduce Oven Temperature: Reduce the oven temperature to 325°F (165°C).
- Prepare Cheesecake Batter: In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Pour Cheesecake Batter: Pour the cheesecake batter over the cooled brownie layer in the springform pan.
- Bake Cheesecake: Bake for 50-60 minutes or until the center is set and the top is lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour. Then, refrigerate for at least 4 hours or overnight.
Caramel Sauce:
- Prepare Caramel Sauce: In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns a deep amber color. Carefully add the butter, stirring until melted and combined. Slowly pour in the heavy cream, continuing to stir until the mixture is smooth. Stir in the vanilla extract and a pinch of salt. Remove from heat and let it cool to room temperature.
Assembly:
- Assemble Cheesecake: Once the cheesecake is chilled, remove it from the springform pan and place it on a serving platter. Pour the caramel sauce over the top of the cheesecake, allowing it to drip down the sides.
- Serve: Slice and serve the caramel brownie cheesecake. Enjoy!
Tips:
- Ensure the cream cheese is fully softened before making the cheesecake batter to avoid lumps.
- Allow the caramel sauce to cool before pouring it over the cheesecake to prevent it from melting the cheesecake.
- For an extra decadent touch, sprinkle sea salt over the caramel topping.
Enjoy your homemade Caramel Brownie Cheesecake!